Wednesday, January 13, 2010

Popovers

These popovers are so simple and delicious that you won't belive you've never made them before! They look and taste like something you slaved over, when in reality the preperation takes about 5 minutes and the cooking time is around 30 minutes. 
I adapted this recipe from a couple of different ones I found online last year and couldn't have been any more thrilled with the results. Popovers are the perfect accompaniment to a pot roast or roast beef dinner, just dip them in the au jus or gravy for an authentic effect.


Tips:
  • To make these popovers into a Yorkshire pudding, substitute the butter with pan drippings from a roast beef.
  • Keep them warm until ready to serve, if they cool too quickly they could deflate as the steam escapes. When they are finished cooking I just turn off the oven, open the oven door a bit and let them sit in there until I'm ready to serve them.
  • As the name suggests these rolls really do "pop over" the top of the muffin cups, they won't do this evenly so don't try to make them to.
  • The crust won't be a "golden" brown like traditional dinner rolls, but more of smokey-brown color. When you see this color for the first time you may think you over-cooked them but chances are you did it just right. The outside will be crusty and slightly hard and the centers will be soft and little doughy.
  • This recipe will fill 6-7 muffin cups, so if your muffin pan is for 12 muffins then don't grease all of the cups (it's a pain to clean up if they are greased but not filled). You can easily double the recipe though and make an even dozen.



 Popovers

2 tablespoons butter, melted
1 cup milk
1 cup flour
1/4 teaspoon salt
2 eggs

In a medium mixing bowl combine the butter, milk, flour and salt. Beat ingredients well. Add in eggs one at a time and continue beating. Pour batter into a well greased muffin pan, filing each cup 3/4 of the way up. Bake for 20 minutes at 425 degrees, then decrease oven temperature to 350 and continue baking an additional 15 minutes or until centers of popovers are set. Serve warm.

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